The flavors of potato salad get a serious upgrade when combined with a loaded baked potato salad! Stuffed full of bacon, cheese and green onion the flavor of this red skin potato salad is just unbeatable. This potato salad is made with simple ingredients and is an upgrade to an American classic.
Why We Love Loaded Potato Salad
- Feels Special – Listen anyone can bring a tub of regular potato salad from Costco, but you’re bringing loaded potato salad! While classic potato salad has it’s place too, this recipe just feels a little special.
- Great For A Party – This recipe is always a hit for a party, holiday or potluck. It’s great to share at a BBQ or picnic and can be made ahead any time you need to bring a dish to share.
- Make It Ahead – This recipe is best when made ahead as it needs a little time to cool anyways, and the flavors meld more with time. Make it ahead for your next party or potluck.
Ingredients For Loaded Baked Potato Salad
Most of these ingredients people keep pretty standard in the fridge or pantry, but if you don’t have them you can find them at most grocery stores.
- salt – This is for salting the water to boil the potatoes
- red potatoes – diced, chop these evenly so they are bite sized, but don’t worry about being too exact.
- bacon – I prefer lower sodium bacon when I cook, but use your favorite. You can also swap diced ham, just crisp it up in a pan first for the best result like you would the bacon.
- mayonnaise – plain unflavored yogurt can be swapped in for both the mayo and the sour cream in a pinch
- sour cream
- cheddar cheese – shredded, you can also use a cheese blend
- green onions – can use the green and white part, just cut off the roots. The white part needs to be chopped a little more finely. A little red onion or sweet onion can also be used if you prefer, but it will have a sharper onion flavor.
- garlic powder
- onion powder
- smoked paprika – Regular paprika can be used, but smoked paprika packs more flavor.
How To Make Loaded Potato Salad
- Bring a large pot of salted water to a boil on high heat. Chop the potatoes into about one-inch cubes. Add chopped potatoes and bring the temperature down to medium heat so the pot doesn’t boil over. Boil the potatoes 10-12 minutes until fork tender when pierced. Rinse with cold water to cool the potatoes, then drain and dry well. Place potatoes in a large bowl.
- Chop the bacon into small pieces and place in a cold skillet. Turn the heat to medium and cook the bacon until crisp while stirring frequently for, about 8-10 minutes. Drain the bacon on a paper towel.
- In a large bowl combine mayonnaise, sour cream, onion powder, garlic powder and smoked paprika and mix well.
- Remove the white root part from the green onions, then chop the tender green part and the rest of the white part of the onion for the salad. Chop the thicker part of the onion a little smaller.
- Add the mayonnaise mixture to the potatoes and stir to coat. Add green onions, bacon, and shredded cheese to the potatoes and stir until everything is evenly mixed.
- Cover the bowl and cool in the refrigerator for at least two hours before serving for the perfect potato salad. This red potato salad recipe is best served cold.
Variations And Substitutions
Add Broccoli- Lightly steamed broccoli is super delicious in this recipe, and goes well with these flavors. I usually add about a cup and a half. If you add too much broccoli, scoop a little extra sour cream or mayo into the recipe.
Change The Bacon– Bacon is delicious in this recipe, and since it’s a loaded potato it has a lot of it. I’ve reduced the crumbled bacon to six slices and the salad is still tasty. I’ve also crisped up thinly sliced ham and it’s equally delicious in this salad. In a pinch I’ve also used real bacon bits, but it doesn’t have quite as much flavor.
Green Onion Swap– Green onions have a nice mild onion flavor, but they aren’t the only onion that is delicious in this salad. Try a little diced sweet onion, or for a little more bite use diced red onion. Chives also easily swap into this recipe. The onion flavor will mellow some as the recipe cools in the refrigerator.
Add Ranch Seasoning– Adding a little ranch seasoning to this potato salad can be super delicious if you like ranch flavors. I usually add it on top of the herbs that we are already adding.
Use Leftover Baked Potatoes – You can use actual baked potatoes in this recipe. I find the flavors are so similar it’s quicker to just boil them BUT leftover baked potatoes easily transform into this salad. The dressing on this salad means the skin from baking the potato won’t stay crispy. Here’s how to bake the potatoes in the oven, you just need a little olive oil, salt and black pepper.
What Kind Of Potatoes Are Best For Potato Salad?
I like to use red skin potatoes to make the best potato salad because they hold their shape a little more and are a good cooking potato. Waxy potatoes such as fingerlings, new potatoes, and even Yukon gold potatoes hold their shape pretty well in this loaded baked potato salad recipe.
I do not recommend using russet potatoes for this recipe. Russet potatoes become super soft when boiled and don’t hold their shape very well. Russet potatoes work best for mashed potatoes, for one of my favorite recipes these Roasted Potato Wedges or even for my Twice Stuffed Broccoli Cheese Potatoes. Russets become creamy inside when cooked.
How Long Can You Keep Potato Salad In The Refrigerator Before It Goes Bad?
Potato salad will last for up to five days in the refrigerator before it typically goes bad, but will taste it’s best for the first three days.
Potato salad may have gone bad if it smells off, it is slimy and especially if you see signs of mold
If your potato salad is on a buffet table, especially in the heat it can go bad much more quickly. Potato salad that has been out of the refrigerator for more than two hours can go bad, especially if it is hot outside.
How Do You Keep Potatoes From Getting Mushy In Potato Salad?
Using red potatoes or fingerling potatoes will help keep the potatoes from becoming mushy, as they are a waxier potato that will keep their shape a little better and not fall apart.
Boiling the potatoes too long can also cause the potatoes to become mushy, so don’t overcook them.
You can also use leftover baked potatoes diced up if you’re using russet potatoes instead of boiling the potatoes.
How Do I Store Potato Salad?
Store potato salad in a covered airtight bowl with a lid or in a bowl with tight-fitting saran wrap.
If I’m taking this potato salad to a party I’ll use a container with a lid that closes well. If you want a disposable container, large 32 ounce deli containers with lids work great. I actually save these containers and use them over and over again.
Can You Freeze Potato Salad?
I don’t recommend to freezing potato salad. Mayonnaise is sensitive to temperature and can separate easily while you are thawing which can make the texture way off.
More Recipes You’ll Love
Loaded Baked Potato Salad
The flavors of potato salad get a serious upgrade when combined with a loaded baked potato salad! Stuffed full of bacon, cheese, herbs, and green onion the flavor is just unbeatable in this twist on classic potato salad.
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Bring a large pot of salted water to a boil. Add diced potatoes and bring the temperature down to medium heat. Boil the potatoes 10-12 minutes until tender when pierced by a fork. Rinse with cool water to cool the potatoes then drain and dry well.
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Chop the bacon into small pieces and place in a cold skillet. Turn the heat to medium and cook the bacon until crisp while stirring frequently for, about 8-10 minutes. Drain the bacon on a paper towel.
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In a bowl combine mayonnaise, sour cream, onion powder, garlic powder and smoked paprika and mix well.
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Remove the white root part from the green onions, then chop the tender green part of the onion and the rest of the white part of the onion for the salad.
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Add the mayonnaise mixture to the potatoes and stir to coat. Add green onions, bacon, and shredded cheese to the potatoes and stir until everything is evenly mixed.
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Cover the bowl and cool in the refrigerator for at least two hours before serving for the perfect potato salad. This potato salad recipe is best served cold.
You can use the white parts of the green onion, but chop the white part a little smaller. The white part tends to be a little more fibrous and have a little more onion flavor.
Plain greek yogurt can be swapped for the mayonnaise and sour cream.
Calories: 423kcal | Carbohydrates: 20g | Protein: 10g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 648mg | Potassium: 621mg | Fiber: 2g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 1mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
